Vegetable Pancit (Vegan and Gluten Free)

Name: Vegetable Pancit (Vegan and Gluten Free)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 8 oz Rice Noodles; 3 tsp Sesame Oil, divided; 15 oz (1 Package) Extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture; 1 White onion, peeled and diced; 4 Garlic cloves, minced; 2 Large carrots, grated (about 1 cup); 34 cups Chopped green cabbage (about 1/2 head); 2 cups Baby broccoli florets, cut into small pieces; 2 tbsp Tamari or soy sauce; 1 tsp Fresh ginger; 1 Veggie bouillon cube, optional; ¾ cup Unsalted vegetable broth; ½ tsp Ground sea salt; Black pepper, to taste

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Authorrossbarretto

Rating

A classic Filipino noodle dish that is relatively easy to make and can be put together using simple ingredients.

Yields8 Servings

Prep Time25 minsCook Time20 minsTotal Time45 mins

8 oz Rice Noodles

3 tsp Sesame Oil, divided

15 oz (1 Package) Extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 White onion, peeled and diced

4 Garlic cloves, minced

2 Large carrots, grated (about 1 cup)

34 cups Chopped green cabbage (about 1/2 head)

2 cups Baby broccoli florets, cut into small pieces

2 tbsp Tamari or soy sauce

1 tsp Fresh ginger

1 Veggie bouillon cube, optional

¾ cup Unsalted vegetable broth

½ tsp Ground sea salt

Black pepper, to taste

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Best served immediately. Stays fresh in the fridge for a couple days. The noodles will soak up the flavor over time so you may need to season before serving.

Recipe makes about 10 cups pancit. Serves 8 (1 1/4 cup) servings.

Ingredients